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It was #shellfishsunday, and so my wife and I headed out to Tomales Bay Oyster Co. to have a picnic. Yes, the weather was a little damp, but it's winter. We bought some oysters and some mussels and proceeded to BBQ them at the farm. By the way, every Sunday is shellfish sunday!

Above: Eleven Pacific oysters on the Shellfish Cooking Rack. I bought a dozen, but I couldn't wait. I ate one raw. These oysters have three kinds of sauce (back to front): Tasmanian pepper-infused butter with lemon zest, Nam Prik Pao with butter, and Marshall Store BBQ sauce. They were delicious! Link to recipes.

Above: Here are half a dozen oysters shucked and ready to go onto the grill. They were fresh, juicy, and delicious. The people at Tomales Bay Oyster Co are very nice. So here's a shout out to Martin and Heidi at TBOC! THANKS!!

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